Just to add to the kale chip recipe arsenal...
Based on recent discussion, I tried making kale chips in my dehydrator. I hope to never go back! They were perfect. I did them at ~135°F and they were good after ~6-8 hours but I forgot about the second batch and did them overnight and were still perfect. I think if I ever do them in the oven again I will do the lowest temperature possible (200°F?). Mine were always irregularly cooked when I did them in the oven @ 375°F (some still chewy while others were burned to a crisp).
So - for the first time, I tried them with a marinade/coating. I had some of the dressing from the OhSheGlows Weekend Glow Kale Salad
in the freezer. I tossed a big bowl of kale with 2 Tablespoons of the dressing (gently, not squeezing/massaging it like you do for the salad) and popped it in the dehydrator. SO GOOD! Very lemony/garlicky with the savory flavors of tahini and nutritional yeast.
Here is the recipe for OhSheGlows Lightened Up Tahini-Lemon Dressing
- 1/4 cup Tahini
- 2 garlic cloves
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/4 cup Nutritional yeast or a bit more, to taste
- 2-4 tbsp Extra virgin olive oil, to taste [I think I used 3]
- 1 tsp kosher salt + freshly ground black pepper, or to taste
- 3 tbsp water, or as needed
1. In a food processor, add all ingredients and process until smooth. Makes just under 1 cup.
Next, I will try re-creating a version that is sold commercially, with a spicy cashew coating. Something like this recipe
. Will report back with results.
[BTW, just so it doesn't get lost, there is also a simple recipe for kale chips in this other 3fc Phase 1 snack thread